Lasagna Gluten Free (Dairy Free Option)

4.71 from 17 votes

This is a rich and hearty dinner that is perfect for Sunday dinners with your entire family. Everyone will love it, even those who are not gluten free.

Course Main Course

Cuisine Italian

Keyword dairy free lasagna, gluten free lasagna

Prep Time 1

Cook Time 1

Total Time 2

Servings people

Calories 396kcal

Author livingfreelygf

Ingredients

1 Pkg Manini's Gluten Free Lasagna https://www.livingfreelyglutenfree.com/2016/08/ragu-meat-sauce-gluten-free-dairy-free.html
1 Meat Sauce Recipe Or 1 pound of ground beef with 2 jars of spaghetti sauce cooked
16 oz. Shredded Mozarella Cheese Or Vegan Mozarella Style Shreds
16 oz. Cottage Cheese Or 1 Cashew Cream Recipe
2 Cups Fresh Veggies I used Spinach and Mushrooms

Cashew Cream (Dairy Free Version)

1 1/2 Cups Raw Cashews Soaked in water overnight
1 TBSP. Nutritional Yeast
1/2 tsp. Sea Salt
2 tsp. Avocado Oil
1 tsp. Granulated Garlic
1/2 tsp. Parsley
1/2 tsp. Oregano
1/2 Cup Dairy Free Milk I use Coconut

Instructions

Start by making the meat sauce.
While the sauce is cooking, shred the cheese and prep your veggies.
Preheat the oven to 400ºF.
Layer the lasagna by pouring enough sauce in your baking dish to cover the entire bottom generously.
Place a layer of lasagna noodles, more sauce, half of the cottage cheese (or cashew cream). You can blend the sauce and cheese (or cream) together.
Sprinkle half of the veggies and a layer of shredded cheese. Repeat.
After two full lasagna layers, add one more layer of noodles and cover them generously with sauce and then cheese.
Cover with foil and bake for 40 minutes.
Remove the foil and cook for an additional 20 minutes.
Allow it to sit for 25-35 minutes before cutting into it.
Serve with your favorite vegetable and Manini's dinner rolls. Enjoy!

Cashew Cream (Dairy Free Version)

Drain cashews and pour into a food processor or blender with all of the ingredients.
Blend until you have a smooth cream.

Notes

Meat Sauce Recipe

Nutrition